Archive | Fall cocktails

Fig Honey Thyme Prosecco – An Easy Fall Holiday Cocktail


This past weekend I was at the farmer’s market and stumbled upon a bounty of fresh figs. I grabbed a bunch and knew my Sunday was going to get a lot better trying out some new fig cocktails. You know how you spend Sunday cooking up yummy fall soups and dishes that smell your house up? Well, I spend mine taste testing cocktails. Someone’s gotta do it right? When I think of figs, I think thyme, fresh citrus, and some sweetness. The fig honey thyme prosecco to me is the perfect fall drink. It’s got all the feelings of warm and cozy with the thyme, fig, and honey. And, add in the fresh citrus, elderflower, and bubbly, and you just created a warm fall floral bubbly. 

I got a joke for you…

What happens when you add all the fall ingredients into one drink? 

It’s a figging good thyme!

Yeah… I’ll leave the joke/pun telling to Jacquelyn!

Photos by Alyssa Onaka Photography

I N G R E D I E N T S
serving: 2-4 

6 fresh figs, diced or 1 tablespoon fig preserves (but fresh is the best)
2 ounces elderflower liquor
juice of 1 lemon
2-4 tablespoons manuka honey, depending on your taste
one tablespoon fresh thyme leaves, plus more for garnish 
prosecco, for topping

D I R E C T I O N S

Add the figs, elderflower liquor, lemon juice, honey, and thyme to a cocktail shaker. Using a muddler, gently push the figs down until they release their juices. Add ice. Place the top on the shaker and shake vigorously. Strain into 2-3 glasses. 

 Top each glass with prosecco. And finally, garnish with figs and fresh thyme.

And… I made it super easy for you to get it all from the comfort of your cozy warm bed. Shop it all below! Just add your fresh product at checkout!

xx

Abby



















 

 

 

Continue Reading

By on November 8, 2017 in BEIJOS COCKTAILS, COCKTAILS, Fall cocktails

0

Celebrate Dia de Los Muertos With This Marigold Sangria

 


What a better way to celebrate Dia de Los Muertos then with a marigold sangria. Yesterday, we featured a Dia de Los Muertos bash for the littles, see it here. Today a little treat for the adults! The marigold flower is the traditional Day of the Dead flower; it is used with other brightly colored flowers to decorate during Dia de Los Muertos which takes place October 31 – November 1st.  I wanted to incorporate using marigold not only for decoration but also add it to the cocktail recipe itself. You can do this by infusing the sangria with marigold tea. Not only is this cocktail simple to make, but it is more fun to drink by adding dry ice! A great cocktail option for your upcoming Halloween bash as you can make as much as you like. All souls will enjoy sipping on this sangria!

Photos by Alyssa Onaka

MARIGOLD SANGRIA

I N G R E D I E N T S 

Marigold Tea
Red Sangria
Fresh Cut Citrus
(orange, lime, lemons)
Cinnamon Sticks
Fresh Orange Juice
 

D I R E C T I O N S

Now, there are so many ways to make sangria. Everyone has their choice of method and ingredients. Do you like it super sweet, or just a touch of sweetness? There is no wrong way of doing sangria. It’s a personal preference. For this particular sangria, I wanted it to be fresh in taste, and fast to make since I will be serving this for a crowd or a couple of friends. I used a pre-mixed Sangria, like this Slices Sangria. It’s one of my go-to’s. 

Start by pouring your sangria into a pitcher, and adding in all your fresh cut citrus and cinnamon stick. Oranges, lemons, and limes are my chosen fruit, especially the oranges. Then add two tea bags of the marigold tea. Let the mixture sit overnight. Finally, add about 1 cup of fresh orange juice to each bottle of sangria you use. Fresh juice is critical here! Taste your sangria before pouring.  Give it a little taste test in the morning, just a sip or two! Nothing crazy that early in the morning! If I feel I need more tea flavor or citrus, this is my chance to add more. 

Time to serve! Grab yourself a tray or merely serve on your kitchen island. It is a must to involve brightly colored flowers for your Day of the Dead cocktail. 

We all know I love a pretty garnish, so I put in a cinnamon stick in each glass and a couple of wedges of citrus and flowers…

I just love a loose flower mess…

Now for the best part, adding the dry ice. Please, please read and be informed of how to deal with dry ice. You have GOT to use the right gloves and tools to handle the dry ice. Here are some tips and directions for using dry ice.

T I P S

Protect yourself by dressing in a long-sleeved shirt, long pants, and closed-toed shoes.
Pick up the dry ice with tongs.
Use a chisel to break off smaller pieces from the block.
Use the dry ice in a well-ventilated area.
Store dry ice in an insulated container that is not airtight.
Melt the ice when you are finished with it by pouring warm water over it.

D I R E C T I O N S

If you’re going to make your dry-ice beverages one drink at a time, you only need a tiny piece of the substance to create the desired effect. Drop them in right after you’ve poured and garnished the drink before you serve it to your guests. The dry ice will sink to the bottom of the glass and stay there, preventing the drinker from consuming it before it dissipates and the steam effect subsides.

Cheers!

 


So fun huh!! 



This marigold sangria is my favorite drink to make to date! 

xx

Abby

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Continue Reading

By on October 26, 2017 in COCKTAILS, Fall cocktails, HALLOWEEN, THAT’S SO BEIJOS

0

APPLE & BLOOD ORANGE MARGARITA

 



As soon as I feel a slight crisp in the wind, all the fall recipes come out to play. And by slight crisp, I mean its still 80 outside and that slight crisp wind is only in the early morning or late at night. And this week’s forecast is calling for 90’s. But, hey it’s California, we don’t really get a transitional season, it goes straight from hot to cold. I’m eager to start sipping on apple cider and mulled wines, but I feel a bit off doing it in my sandals and shorts. These warm cocktails will have to wait for the cold weather but till then its all about the apple-infused cocktails. Since it’s still pretty hot, this apple & blood orange margarita is ideal for the start of the fall season while we still have a little bit of heat left. 

 

A P P L E  &  B L O O D  O R A N G E   M A R G A R I T A

P R E P   5   M I N.     |     S E R V E S   1  D R I N K
 

I N G R E D I E N T S

1 1/2 – 2 oz. mezcal or silver tequila
2 oz apple cider
2 oz blood orange juice
1 oz fresh lime juice
1-2 tsp agave nectar
cinnamon sugar salt
slice of apple + dried blood orange slices for garnish
 
D I R E C T I O N S

In a small bowl, combine equal parts of cinnamon, sugar, and salt. 
Run a lime wedge around your glass, and rim with the sugar-cinnamon salt.

Fill the glass with ice. In a cocktail shaker, combine mezcal, apple cider, blood orange and lime juice, and agave nectar. Shake it up! Finally, pour into the prepared glass and garnish with apple and blood orange slices.

FALL ENTERTAINING TIP:

This is a great cocktail that can be made in batches for Fall entertaining. Combine the mezcal, apple cider, blood orange, lime juice and agave in a pitcher and stir to combine. Keep chilled in the fridge. When it’s cocktail time, coat the rims of 4 glasses in salted cinnamon sugar. Add ice to each glass and pour the margaritas over the ice. Finally, garnish! 

Cheers! 

xx

Abby

Continue Reading

By on September 29, 2017 in BEIJOS COCKTAILS, COCKTAILS, Fall cocktails, RECIPES

0

The Daly’s Ale with Owl’s Brew Radler

 


I don’t know about you, but this week went by soooo slow! Maybe it’s cause the hubby is gone, we are in full swing of back to school, and I have a sick one on hand but this Mama is so excited that it’s Friday! Tonight it’s all about relaxing, hanging with the little ones, and treating myself to a cocktail. With Fall officially here, I like to enjoy a beer cocktail every once in a while. I’m a big wino, but fall just screams beer to me. Maybe cause it’s the start of football season? Especially with my recent date with the hubby beer tasting, a beer cocktail is what I’m craving today!

I recently discovered Owl’s Brews Radler, and they are officially in my Fall cocktail routine. Not only is their packaging on point, but their beer and tea are real ingredients and none of that processed and concentrated crap you see. Yes, beer and tea all in one drink! Check it out tea lovers, this is so meant for you.  Sticking with my blondie fam, I’m loving The Blondie, its a wheat beer paired with organic English breakfast, lemon peel, lemon and lime juice. Oh, and two hot babes are behind this beer company which I love!

Simple. Yummy. Pretty. 

Photos by Foxes and Wolves

THE DALY’S ALE

 I N G R E D I E N T S 

12 oz. The Blondie Radler 
2 oz. Vodka

D I R E C T I O N S

Combine ingredients in a stemless wine glass and gently stir.
Garnish with a lemon wheel.

It doesn’t get more simple than that. 

Happy Friday!

xx

Abby

SaveSave

SaveSave

SaveSaveSaveSave

Continue Reading

By on September 22, 2017 in BEIJOS COCKTAILS, COCKTAILS, Fall cocktails

0

Fall Cocktail- Pomegranate Orange Thyme Spritz

It’s pretty much Thanksgiving, and I am so excited about it! I got my fat pants ready, an extra pair of sweats juuuusst in case I decide to shovel instead of politely eat. You know you do it too…. don’t shake your head. We talked earlier this week about bringing flowers and a dessert to the Thanksgiving hostess. A cocktail is also a fun gesture! No holiday is complete without a playful cocktail or wine. You will be the favorite kid in the family for sure.  This year, I went a little healthy with the cocktail. I turned to Project Juice, our favorite organic cold-pressed juicery to assist with my holiday cocktail. Being a huge fan of cold-pressed juices, I was excited to whip something up with the Project Juices. I picked up a couple bottles of their Pomegranate Orange. The Pomegranate Orange is composed of young organic coconut, pomegranate, and oranges. Super yummy and oh so good for this fall season. I also grabbed my favorite, D-Tox for myself.  I dig the blend of pineapple, apple, and mint.

BTW, does drinking cold-pressed juices cross out the whole Thanksgiving dinner overeating? I’m gonna go with Yes, YES it does! Ha! Ha!

img_4040-2

img_4007-2

Pomegranate Orange Thyme Spritz

Serving: 4 cocktails

Ingredients

12 oz Champagne
Thyme Simple Syrup (see below)
12 oz Project Juice Pomegranate Orange juice
Fresh Pomegranate Arils (aka seeds)
Fresh Thyme Sprigs for garnish
Ice

Thyme Simple Syrup

1/2 cup pure cane sugar
1/2 cup filtered water
Five sprigs of thyme + more for garnish

In a small saucepan, combine the cane sugar, water, and thyme over medium heat. Stir until the sugar has dissolved; bring to a simmer and then quickly turn off the heat, cover and allow to cool and steep, about 15 minutes.

img_4058-2

Directions

Fill up your glass of choice with ice. Add about two tablespoons of the simple thyme syrup to each glass. Taste your simple syrup prior and adjust the quantity to your liking. Pour 3 oz per glass of the Project Juice’s Pomegranate Orange, and top off with 3 oz of Champagne. Finish off with sprigs of fresh thyme and pomegranate arils.

We wish you a very Happy Thanksgiving!

xx

Abby

Continue Reading

By on November 23, 2016 in Fall cocktails

0